I have a slight obsession with zucchini. The lady at the Farmer's market recognizes me as the "girl who keeps buying all the zucchini's". She gave me a free bag of apples this week. Maybe she thinks I need to eat something other than zucchini.
Plus she wanted to know what I was doing with them..............
Well, other than baking and making relish, I have been chopping and freezing a ton of it for my smoothies. I can't have banana (damn, damn, double damn) because of my food sensitivities and the fact that I'm still on the Candida diet which excludes fruit. So I put frozen zucchini in my smoothie. Every morning.
And guess what..... I like it.
But this week I decided to do some more experimenting (i.e. trying to find sweet snacks and treats that are legal on the Candida diet) and I came up with this chocolate zucchini pound cake.
And guess what..... I liked it.
I used almond and coconut flours to keep it grain free and low carb. I did add a bit of yogurt as I'm introducing it back into my diet. If you are avoiding dairy I would just sub it out for full fat coconut milk. It should work.
This is a very simple recipe and an easy and quick way to use up some zucchini if you have it in abundance. And here are a couple other zucchini recipes that you might like to try:
Black Bean Veggie Cakes with Zucchini and Hemp Hearts - Candida diet friendly
Grilled Zucchini - Candida diet friendly
Coconut Flour Zucchini Dark Chocolate Brownies
Zucchini Frittata - Candida diet friendly
Paleo Dark Chocolate Zucchini Bread
And you can always shred it and freeze it for some fall baking..........or for a smoothie perhaps.
Chocolate Zucchini Pound Cake - Grain, Sugar Free and Candida diet friendly
Prep Time: 15 minutes
Cook Time: 1 hour
Keywords: bake bread candida-diet friendly gluten-free low-carb paleo almond flour coconut flour chocolate zucchini
Ingredients (1 loaf)
- 1/2 cup blanched almond flour (I used sliced blanched almonds that I ground in my coffee grinder - much cheaper than buying blanched almond flour)
- 1/4 cup organic coconut flour
- 1/2 tsp baking soda
- 3 Tbsp cocoa powder - 100%
- 1/4 tsp fine sea salt
- 3 free run eggs, beaten
- 1/2 cup finely shredded zucchini, packed tightly
- 1 tsp pure vanilla extract
- 1/4 cup unsalted butter, melted
- 1/4 cup plain unsweetened high protein Greek Yogurt
- 2 Tbsp Truvia (Stevia/Erythritol blend or sweetener of choice)
Combine all dry ingredients.
Combine wet ingredients in a separate mixing bowl.
Add wet ingredients to dry ingredients until just combined.
Let stand for about 10 minutes to let coconut flour absorb liquids.
Preheat oven to 325 degrees. Grease a loaf pan with butter. Optional - also line the loaf pan with parchment paper.
Pour batter into loaf pan.
Bake for about 1 hour or until knife in the center comes out clean.
Let cool COMPLETELY before removing from loaf pan and slicing. I know its hard to wait but it will give you the best results. Enjoy!
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